Description
Fresh and crunchy rice paper veggie rolls packed with vibrant vegetables.
Ingredients
- Rice paper wrappers – 10 pieces
- Carrot – 1 medium, julienned
- Cucumber – 1 medium, julienned
- Red bell pepper – 1 medium, julienned
- Avocado – 1 ripe, sliced
- Fresh mint leaves – 1/2 cup
- Fresh cilantro – 1/2 cup
- Rice vermicelli noodles – 100g, cooked
- Soy sauce – for dipping
- Peanut sauce – for dipping
Instructions
- Soak rice paper wrappers in warm water for 10-15 seconds until pliable.
- Lay the wrapper on a clean, damp surface.
- Place a small amount of rice vermicelli noodles in the center.
- Add julienned carrot, cucumber, red bell pepper, sliced avocado, mint, and cilantro on top of the noodles.
- Fold the bottom of the wrapper over the filling.
- Fold in the sides and roll tightly to seal.
- Repeat with remaining wrappers and filling.
- Serve with soy sauce and peanut sauce for dipping.
Notes
- Experiment with different vegetables like bell peppers or radishes.
- For added protein, include cooked shrimp or tofu.
- Serve immediately for best texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Fresh
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 roll
- Calories: 90
- Sugar: 2g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: rice paper veggie rolls recipe, fresh crunchy